Hungarian Chocolate Layer

 

Hungarian Chocolate Layer Cake Recipe

Ingredients

For the Cake Layers

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 eggs
• 1/2 cup unsalted butter, softened
• 1/2 cup sour cream
• 1 tsp vanilla extract

For the Chocolate Filling

• 2 cups semi-sweet chocolate chips
• 1 cup heavy cream
• 2 tbsp unsalted butter

For the Vanilla Cream

• 1 cup mascarpone cheese
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Topping

• Crushed walnuts or cake crumbs
• Chocolate drizzle (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and grease two 8-inch cake pans.
2. Mix the flour, sugar, baking powder, baking soda, and salt.
3. Add the eggs, butter, sour cream, and vanilla. Beat until smooth.
4. Divide the batter between the pans and bake for 20–25 minutes. Let the cakes cool completely.
5. Heat the heavy cream until hot (do not boil), pour it over the chocolate chips, let sit for 2 minutes, then stir until smooth. Mix in the butter and allow the ganache to cool slightly.
6. Whip the heavy cream with powdered sugar until soft peaks form, then fold in the mascarpone and vanilla.
7. Slice each cake layer in half to create four thin layers.
8. Assemble the cake by alternating chocolate ganache and vanilla cream between the cake layers.
9. Cover the outside with the remaining vanilla cream and decorate with crushed walnuts or cake crumbs.
10. Refrigerate for 4–6 hours before serving for the best texture.